By Chef Ashlemonnj.com/cooking class/Cooking Class 20121118.pdfCooking Class Page 3 Zucchini & Feta...

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Cooking Class November 18 th , 2012 Roasted Apple Sweet Potato Leek Soup Zucchini & Feta Cheese, Sicilian Rice Balls & Lamb Kofta Combination Appetizer Fatoush Salad Cider Brined Turkey with Star Anise & Cinnamon Roasted Pear Cranberry Pomegranate Relish Roasted Sweet Potato Gnocchi with Turkey Giblets Cauliflower & Raisin Casserole Pumpkin Bread Pudding with Dulce De Leche Cinnamon Apple Spring Rolls Caramel Covered Dates By Chef Ash Lemon Mediterranean Restaurant 3475 Route 9 Freehold, NJ 07728 732-761-00900 http://lemonnj.com [email protected]

Transcript of By Chef Ashlemonnj.com/cooking class/Cooking Class 20121118.pdfCooking Class Page 3 Zucchini & Feta...

Page 1: By Chef Ashlemonnj.com/cooking class/Cooking Class 20121118.pdfCooking Class Page 3 Zucchini & Feta Cheese Ingredients: 1.2 cup squash ½ cup onion ½ cup celery ½ cup feta cheese

Cooking Class

November 18th, 2012 Roasted Apple Sweet Potato Leek Soup

Zucchini & Feta Cheese, Sicilian Rice Balls & Lamb Kofta Combination Appetizer

Fatoush Salad

Cider Brined Turkey with Star Anise & Cinnamon

Roasted Pear Cranberry Pomegranate Relish

Roasted Sweet Potato Gnocchi with Turkey Giblets

Cauliflower & Raisin Casserole

Pumpkin Bread Pudding with Dulce De Leche

Cinnamon Apple Spring Rolls

Caramel Covered Dates

By Chef Ash

Lemon Mediterranean Restaurant •

3475 Route 9 Freehold, NJ 07728 • 732-761-00900 • http://lemonnj.com • [email protected]

Page 2: By Chef Ashlemonnj.com/cooking class/Cooking Class 20121118.pdfCooking Class Page 3 Zucchini & Feta Cheese Ingredients: 1.2 cup squash ½ cup onion ½ cup celery ½ cup feta cheese

Cooking Class

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Roasted Apple, Sweet Potato and Leek Soup

Ingredients: 2lb roasted sweet potato

2lb sliced apples

1 cup leak

1 cup butter

½ cup brown sugar

Chicken stock

1 tbsp cinnamon

1 tbsp star anise

1 tbsp tarragon

Prep: Ladle

Sauce Pot

Serving Bowl

Cooking: 1. Heat butter 2. Add leaks to soften 3. Add apples, cook for 5 min 4. Add sugar, cinnamon star anise and tarragon 5. Add sweet potato and chicken stock 6. Cook for 20 min then puree

Serving: 1. Ladle soup into serving bowl 2. Garnish with fresh herb

Page 3: By Chef Ashlemonnj.com/cooking class/Cooking Class 20121118.pdfCooking Class Page 3 Zucchini & Feta Cheese Ingredients: 1.2 cup squash ½ cup onion ½ cup celery ½ cup feta cheese

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Zucchini & Feta Cheese

Ingredients: 2 cup squash

½ cup onion

½ cup celery

½ cup feta cheese

½ cup yogurt

2 tbsp mustard

2 tbsp water

1 ½ tbsp dill

1 ½ tbsp garlic

1 tbsp mayonnaise

1 tbsp butter

Salt

Pepper

Breadcrumbs

Flour

Egg

Prep: Hot skillet

Baking tray

Parchment paper

Spoons

Gloves

Mixing Bowl

Cooking: 1. Heat butter 2. Add onions and heat for 3 min 3. Add celery, 1 tablespoon garlic & squash

and heat till tender 4. Transfer to bowl to chill 5. Add mustard, salt, pepper, feta cheese,

breadcrumbs, 1 tablespoon dill and shape 6. Cover in flour, egg & breadcrumbs 7. Fry in hot oil Yogurt Sauce 8. Add ½ tablespoon garlic, ½ tablespoon dill,

2 tablespoon water, salt, pepper to yogurt 9. Mix

Serving: 1. Pat dry 2. Serve with yogurt sauce

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Sicilian Rice Balls

Ingredients: 1 lb Arborio rice

½ lb butter

6 eggs

3 cup oil

2 cup flour

2 cup breadcrumbs

1 cup pecorino cheese

½ cup green peas

½ cup leaks

Chicken stock

Salt

Pepper

Prep: Sheet pan

Parchment paper

Spoons

Gloves

Mixing Bowl

Cooking: 1. Cook risotto with leaks, butter and chicken

stock for 25 min 2. Let chill 3. Stuff with peas and cheese 4. Cover in flour, egg and breadcrumbs 5. Place on oiled sheet pan and bake at 375°

for 30 min

Serving: 1. Serve on plate 2. Top with shaved pecorino

Page 5: By Chef Ashlemonnj.com/cooking class/Cooking Class 20121118.pdfCooking Class Page 3 Zucchini & Feta Cheese Ingredients: 1.2 cup squash ½ cup onion ½ cup celery ½ cup feta cheese

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Lamb Kofta

Ingredients: 1 lb ground lamb

2 onion

1 lemon

8 whole garlic

1 cup grape tomatoes

1 cup Japanese bread crumb

½ cup extra virgin olive oil

¼ cup crumbled feta cheese

2 tbsp tarragon

1 tbsp Dijon mustard

Salt

Pepper

Fresh thyme

Prep: Slice 1 onion

Dice 1 onion

Cut & grill lemon

Hot skillet

Sheet pan

Parchment paper

Spoons

Gloves

Mixing Bowl

Cooking: 1. Sautee diced onions with 1 tbsp butter 2. Chill onions 3. Add rest of onions to lamb 4. Add mustard, salt, pepper, grilled lemon,

bread crumbs and 2 tbsp of olive oil 5. Mix and shape into ball 6. Place on sheet pan 7. Bake 15 min at 400° 8. Hot skillet – caramelized onions, 9. Add olive oil, garlic, grape tomatoes, rest

of grilled lemon

Serving: 1. Scoop vegetables into large

bowl 2. Add lamb kofta 3. Top with fresh thyme and feta

cheese

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Fatoush Salad

Ingredients: 2 cucumber

2 red tomato

1 head romaine

1 small red onion

½ cup feta cheese

4 tbsp red wine vinegar

2 tbsp Za’atar

2 tbsp olive oil

Salt, pepper

Garlic croutons

Prep: Chop romaine

Cut tomato, cucumbers and red onions into small pieces

Large bowl

Cooking: 1. Mix all ingredients 2. Add vinegar and oil

Serving: 1. Serve on large salad plate 2. Top with feta cheese

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Cider Brined Turkey with Star Anise & Cinnamon

Ingredients: 2 qts & 1 cup apple cider

1 cup kosher salt plus more

1 cup soy sauce

½ cup packed light brown sugar

16 whole black peppercorn

8 whole star anise pods plus more for garnish

6 garlic cloves, smashed

6 scallions, white part

6 ¼ “ thick slices unpeeled ginger

5 dried shiitake mushrooms

2 cinnamon sticks plus more for garnish

2 springs cilantro

1 12-14lb turkey

2 Granny Smith apples

Melted unsalted butter or vegetable oil

Fresh pepper

Prep: Smash garlic cloves

Trim scallions, split lengthwise

Cut apples into 6ths

Large pot

Large roasting pan with rack

Kitchen twine

Instant read thermometer

Baster

Brush

Large platter

Sauce pan

Cooking: 1. Bring 2 qts cider, 1 cup salt and the next 10

ingredients to boil in large pot 2. Let chill to room temperature 3. Stir in 1½ gal of cold water, then add turkey

and press down to submerge 4. Cover and refrigerate overnight 5. Remove turkey from brine and pat dry 6. Season with salt and pepper 7. Place turkey, breast side up, on rack in

roasting pan with legs tied 8. Let stand for 1 hr 9. Preheat oven to 375° 10. Combine remaining cider and 3 cups of water

in roasting pan. Add apples 11. Brush turkey with butter 12. Roast turkey, breast side down, basting

occasionally, for 1 hour. 13. Flip turkey 14. Continue to roast and baste until instant-read

thermometer registers 165° in thickest part of thigh. 1-1½ hr longer

Cider Jus 15. Strain juices from roasting pan into sauce pan,

reserving apples 16. Simmer over medium heat for 10 min until

thickened

Serving: 1. Serve turkey on platter with

apples 2. Serve Cider Jus garnished with

star anise pods and cinnamon sticks

3. Carve turkey

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Roasted Bosc Pear Cranberry Pomegranate Relish

Ingredients: 4 bosc pear

2 star anise

1 pomegranate

1 red onion

2 cup apple cider

1 cup dried cranberries

¼ cup brown sugar

½ tbsp. cinnamon

Prep: Slice red onions

Seed the pomegranate

Large bowl

Roasting pan

Cooking: 1. Roast pears whole with apple cider and brown

sugar for ½ hour 2. After pears have cooled, core and dice pears

into small piece 3. Cook onion and pomegranate until tenders 4. Add cranberries, pomegranate, cinnamon and

red onions

Serving: 1. Serve on large platter 2. Drizzle with left over apple cider

reduction

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Roasted Sweet Potato Gnocchi with Turkey Giblets

Ingredients: 3 lb roasted sweet

potatoes

4 eggs

2 cup flour

1 cup mushrooms

¼ cup chopped onion

2 tbsp butter

Turkey giblets

White wine

Chicken stock

Fresh sage

Salt

Pepper

Prep: Wash all giblets with

salt then dry and chop into small pieces

Sauté pan

Large bowl

Grater

Cooking: Sauce 1. Sauté onions 2. Add mushrooms, giblets, sage, white wine,

chicken stock and butter Pasta 3. Grate sweet potato into mixing bowl 4. Add eggs and flour 5. Cut gnocchi 6. Cook and add to sauce

Serving: 1. Serve on dinner plate 2. Garnish with cheese and fresh

herbs

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Cauliflower & Raisin Casserole

Ingredients: 1 head cauliflower

½ cup bread crumbs

¼ cup raisins

¼ cup pecorino cheese

1 tbsp parsley

Extra virgin olive oil

Chicken stock

Anchovy

Prep: Cut cauliflower into

florets

Sheet pan

Sauté pan

Cooking: 1. Add oil to cauliflower and bake in oven

for 20 min until crisp 2. Toast bread crumb with garlic, oil and

anchovies. 3. Mix cauliflower with raisin and parsley

Serving: 1. Top cauliflower mixture with

bread crumbs

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Pumpkin Bread Pudding with Dulche De Leche

Ingredients: 2 lb pumpkin

10 egg yolk

5 bananas

1 ½ cup cream

1 cup Italian bread

½ cup sugar

¼ cup brown sugar

¼ cup bourbon

2 tbsp cinnamon

Vanilla extract

Prep: Preheat oven

Roast pumpkin

Slice bananas

Cut bread

Vanilla ice cream

Baking pan

Large bowl

Sauté pan

Cooking: 1. Mix egg yolk with sugar for 5 min 2. Add cream, vanilla extract and cinnamon 3. Sauté bananas with butter & brown sugar 4. Add bourbon & pumpkins 5. Add banana mixture to cream mixture over

bread pieces 6. Put in baking pan 7. Bake in oven at 375° for 45 min

Serving: 1. Serve warm with ice cream 2. Garnish with fresh mint

Page 12: By Chef Ashlemonnj.com/cooking class/Cooking Class 20121118.pdfCooking Class Page 3 Zucchini & Feta Cheese Ingredients: 1.2 cup squash ½ cup onion ½ cup celery ½ cup feta cheese

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Cinnamon Apple Spring Rolls

Ingredients: 4 granny smith apples

1 cup ginger

½ cup raisin

½ cup bourbon

¼ cup butter

2 tbsp cinnamon

2 tbsp corn starch

1 tbsp water

1 bag spring roll

Oil for frying

Prep: Peel and dice apple

into small pieces

Sauté pan

Cooking: 1. In sauté pan melt the butter and sugar for

3 min 2. Add the apple and cook for 4 min 3. Add the bourbon and cook off alcohol 4. Add raisins, cinnamon then strain 5. Let chill 6. Wrap in spring rolls 7. Seal with corn starch and water 8. Fry in oil at 350 until cooked

Serving: 1. Serve with ice cream 2. Garnish with mint

Page 13: By Chef Ashlemonnj.com/cooking class/Cooking Class 20121118.pdfCooking Class Page 3 Zucchini & Feta Cheese Ingredients: 1.2 cup squash ½ cup onion ½ cup celery ½ cup feta cheese

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Caramel Covered Dates

Ingredients: 1 cup sugar

½ cup dates

¼ cup cream

1 tbsp butter

Prep: Cut dates

Sauce pot

Vanilla ice cream

Cooking: 1. Cook sugar 2. Add hot cream 3. Mix 4. Add butter then mix again 5. Sauté dates with butter and caramel

Serving: 1. Serve dates warm on a plate with

ice cream